Celebrate Labor Day with Boubon Cocktails & BBQ by Michael Symon

Labor Day is approaching, and with it comes end-of-summer barbecues and final getaways to the beach we all look forward to. This year, honor the end of summer the right way by making some delicious bourbon cocktails.

After you’re done grilling peaches for your cocktail, grill up some Knob Creek® Single Barrel Reserve Bourbon Smoked Shortribs. Made by Celebrity Chef Michael Symon, this recipe is designed to impress your guests and create mouth-watering short ribs that will make your friends want to invite themselves over every Labor Day weekend. Knob Creek Single Barrel Reserve is mixed into a brine to bring its big, full flavor to your dinner.

Perfect for sipping on the deck, beach or next to a bonfire, the Basil Hayden’s® Summer’s End Sazerac will elevate your Labor Day weekend festivities. Made with the bourbon’s trademark spicy finish in mind, this recipe includes a Cajun Spice Syrup that adds a unique twist on this classic cocktail. Easily make the syrup yourself with three ingredients, and enjoy the cocktail all weekend.

Basil Hayden’s® Summer’s End Sazerac

By Brittini Rae Peterson (Los Angeles, CA)

INGREDIENTS:

2 parts Basil Hayden’s® Bourbon

1/2 part Cajun Spice Syrup*

5 dashes Peychaud’s® Bitters

2 dashes Angostrua® Bitters

Lemon Zest

Sprig of Thyme

METHOD:

1. Combine all ingredients into a mixing glass with ice.

2. Stir until well chilled and strain into a cocktail glass.

3. Garnish with the zest of a lemon and a sprig of thyme.

*Cajun Spice Syrup

INGREDIENTS:

1 part Water

1 part Sugar

1 tbsp. Cajun Spice

METHOD:

1. Combine all ingredients in a saucepan and warm.

2. Stir until sugar and Cajun Spice are fully dissolved into the water.

3. Strain into an empty container and set aside.

If you’re looking for a higher proof cocktail, go for the Baker’s® CItrus Sazerac. The grapefruit fruity flavor echoes summer while whiskey barrel bitters and cane sugar bridge the cocktail to fall.

Baker’s® Citrus Sazerac

INGREDIENTS:

1 1/2 parts Baker’s Bourbon 1/2 part Grapefruit Liqueur

1 tsp of Cane Syrup*

1 dash of Angostura® Bitters 1 dash of Whiskey Barrel Bitters

METHOD:

Spritz a chilled Sazerac glass with honey whiskey liqueur.

Add all ingredients to a mixing glass with ice and stir well.

Pour into the spritzed Sazerac glass and garnish with a grapefruit twist.